"You can adjust the amount of jalapeños and chipotles to your preference of zest and zing; we like it spicy. The recipe makes a lot, but it can be cut in half. We eat it with chips and go through it quickly." -Doris R. Durkee, St. Charles, MO
4 pounds tomatoes, peeled, seeded, and chopped (about 6 cups)
1/2 teaspoon salt
1 cup fresh corn kernels (about 2 ears)
1 cup minced fresh cilantro
1/4 cup finely chopped Vidalia or other sweet onion
1/4 cup finely chopped red onion
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
3 jalapeño peppers, seeded and chopped
2 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
1 (7-ounce) can chipotle chiles in adobo sauce
How to Make It
Place tomatoes in a colander; sprinkle with salt. Toss gently; drain 30 minutes. Combine tomato mixture, corn, and next 9 ingredients (through beans) in a large bowl. Remove 1 chipotle chile from can; finely chop. Add chile and 8 teaspoons adobo sauce to corn mixture, stirring to combine. (Reserve remaining chiles and adobo sauce for another use.)
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Great salsa! I substituted parsley for the cilantro as I'm one of those people who hate the latter. The next time I make it, I will add a second chipotle pepper, as one didn't have much impact. Likewise, I will add more lime juice. Nevertheless, the recipe is great as written. I did find that I needed to drain it in a colander again after making it, as the tomatoes continued to exude liquid after the initial draining.
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